The Cook's Guide
A Collection of Conversions and Terms that will help you bring
Clanach o' Logan delights to your family and friends.

 

Measurements (British, metric and US)

1 ounce flour = 25g = quarter cup
4 ounces flour = 125g = One cup
8 ounces flour = 250g = Two cups
2 ounces breadcrumbs (fresh) = 60g = One cup
4 ounces breadcrumbs (dry) = 125g = One cup
4 ounces oatmeal = 125g = One cup (scant)
5 ounces currants = 150g = One cup
4 ounces shredded suet = 125g = One cup (scant)
4 ounces butter and other fats, including cheese = 125g = One stick
8 ounces butter and other fats, including grated cheese = 250g = One cup
7 ounces caster/granulated sugar = 200g = One cup
8 ounces caster/granulated sugar = 250g = One and a quarter cups
8 ounces meat (chopped/minced/ground) = 250g = One cup
8 ounces cooked, mashed potatoes = 250g = One cup
One ounce (1oz) = One rounded tablespoon
One tablespoon of liquid = 3 teaspoons
One teaspoon liquid = 5ml
One British teaspoon is the same as an American teaspoon
One British tablespoon liquid = 17.7ml
One US tablespoon liquid =14.2ml
8 tablespoons = 4 fluid ounces = 125ml = Half cup
8 fluid ounces = 250ml = One cup (Half a US pint)
Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant)
Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US pint
One British pint/20 fluid ounces = 600ml = Two and a half cups

Ingredients

Bacon rashers = Bacon slices
Bannock = Flat round cake
Bicarbonate of soda = Baking soda
Biscuits = Crackers/cookies
Boiling fowl = Stewing fowl
Broad beans = Lima beans
Cake mixture = Cake batter
Castor sugar = Granulated sugar
Celery stick = Celery stalk
Chipolata sausages = Cocktail sausages
Cornflour = Cornstarch
Chips = French fried potatoes
Creamed potatoes = Mashed potatoes
Crisps = Potato chips
Demerara sugar = Light brown sugar
Dessicated coconut = Flaked coconut
Digestive biscuits = Graham crackers
Double cream = Whipping cream
Essence = Extract
Farls = Quarters
Fats = Shortening
Flaked almonds = Slivered almonds
Frosting sugar = Powdered sugar
Glacé = Candied
Golden syrup = Light corn syrup
Hough = Shank of beef
Icing = Frosting
Jam = Preserves
Mince/minced beef = Ground beef
Mixed spices = Allspice
Nut of butter = Pat of butter
Pinhead oatmeal = Irish oatmeal
Rasher = Slice
Ratafia biscuits = Almond flavoured cookies/dried macaroons
Roast Potatoes = Oven browned potatoes
Salt beef = Corned beef brisket
Scone = Shortcake, biscuit
Self raising flour = All-purpose flour with baking powder
Single cream = Light cream
Soft brown sugar = Light brown sugar
Spring onion = Scallion/green onion
Stewing steak = Braising beef
Stoned raisins = Seedless raisins
Strong plain flour = Unbleached white flour
Sultanas = Seedless white raisins
Treacle = Molasses
Unsalted butter = Sweet butter
Wholemeal = Wholewheat

Utensils and Methods

Ashet = Meat dish
Baking sheet or tray = Cookie sheet
Case = pie shell
Fry = Pan Fry (with fat)
Frying pan = Skillet
Girdle = Griddle
Grate = Shred
Greaseproof paper = Vegetable parchment or waxed paper
Grill = Broil
Gut = Clean
Jelly bag = Layers of cheesecloth
Knead = Punch down
Knock Back = Punch down
Large pot = Dutch oven or a deep cooking utensil with a tight fitting lid
Liquidizer = Electric blender
Mince = Grind
Polythene = Plastic wrap
Prove = Rise
Pudding cloth = Cheesecloth
Roasting tin = Roasting pan with rack
Sandwich tins = Round-layer pans
Sieve = Sift
Stewpan or pan = Kettle
Tartlet tin = Muffin pan
Vegetable mill = Food mill
Whisk = Beat/whip

Oven Temperatures

Gas Mark 1 = 275F = 140C
Gas Mark 2 = 300F = 150C
Gas Mark 3 = 325F = 170C
Gas Mark 4 = 355F = 180C
Gas Mark 5 = 375F = 190C
Gas Mark 6 = 400F = 200C
Gas Mark 7 = 425F = 220C
Gas Mark 8 = 455F = 230C

 

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